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This crunchy Red Cabbage and Brussels Sprouts Slaw is my family's favorite salad! It's absolutely loaded with pecans, sunflower seeds, sweet apple slices and crumbles of blue cheese and topped with a Dijon Maple Vinaigrette. | @tasteLUVnourish
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5 from 2 votes

Red Cabbage and Brussels Sprouts Slaw

Servings 12

Ingredients

  • 3/4 to 1 pound red cabbage coarsely shredded
  • 3/4 to 1 pound brussels sprouts ends trimmed and shredded
  • 2 medium carrots grated
  • 1 large Piñata apple cut into matchsticks
  • 1/2 cup pecan halves
  • 1/4 cup raw sunflower seeds
  • 4 ounces blue cheese crumbles omit to keep vegan
  • <b>Dijon Maple Vinaigrette</b>
  • 1 tablespoon Dijon mustard
  • 1 tablespoon pure maple syrup
  • 1/4 cup raw unfiltered apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  • In a small bowl, combine the dressing ingredients and set aside.
  • In a large bowl (I use the largest I have so that there's room to toss), combine the shredded cabbage, brussels sprouts, carrots and apple matchsticks. Add the dressing and give it a good toss to coat. Add the remaining pecans, sunflower seeds and blue cheese crumbles and toss again lightly.

Notes

This makes a huge salad. It holds well in the refrigerator and can be served the following day.
To keep this salad vegan, omit the blue cheese crumbles.